Cheese spreads

Details Cheese spreads Cheese spreads

1984-08-15

1986-02-04

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

In package

426 36, 426582, A23C 19097, A23C 1916

Patent

active

045685487

ABSTRACT:
A packaged cheese spread is prepared by mixing a natural, soft-to-medium cheese with an edible fat, a stabilizer and water. During mixing the temperature is brought to a temperature of about 125.degree. to 130.degree. C. at which temperature the mixing is continued for about 2 to about 10 minutes. The mixture is then cooled to from about 75.degree. to 85.degree. C., homogenized and packaged in sealed containers. Cheese spreads prepared in this way have good shelf life and retain the original flavor of the natural cheese.

REFERENCES:
patent: 2007218 (1933-03-01), Seltzer
patent: 2392362 (1946-01-01), Bryant
patent: 2871127 (1959-01-01), Barch
patent: 2872324 (1959-02-01), Bocatelli
patent: 3075842 (1963-01-01), Shaver
patent: 4194011 (1980-03-01), Invernezzi et al.
patent: 4248897 (1981-02-01), Christensen et al.
Whistler et al, Industrial Gums, 1959, Academic Press: New York, pp. 97, 349, 366, 367.
Perkins, The Boston Cooking-School, Cook Book, 9th Ed., 1951, Little Brown & Co., Boston, pp. 170-171.
Kosikowski, Cheese and Fermented Milk Foods, 1966, publ. by the Author: Ithaca, New York, pp. 290-303, 258-277.
Whistler et al, Industrial Gums, 2nd Ed., 1973, Academic Press: New York, pp. 50, 56-57.

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